Grapes are destemmed, crushed to static and rotary fermenters and inoculated with choice yeasts. The free run juices are kept separate from pressings. The temperature range throughout vinification is maintained between 20C and 28C for a duration of ten to fifteen days. Fermenters are pumped over twice every twenty four hours to irrigate the grape skin cap, thus liberating the rich colour and fruit flavour while extracting a fine balance of tannins. Vinified to achieve a generosity of mouthfeel and provide supportive tannin structure, the choicest parcels are matured in a selection of French and American oak hogsheads prior to assembly, stabilising and filtration. Alcohol 14.0%